Memoirs and morsels from home and abroad

last dance

My mini food-processor danced his last dance tonight. You may remember him from the garlic scape photo shoot. We first met during Passover 2 years ago when he made me two batches of cookies. I liked him so much that I converted him to non-Passover use and kept him around all year. I nicknamed him “chop-chop” and he lived on the countertop next door to the stove. Until tonight.

I walked into my kitchen and dropped two grocery bags on the counter. Salmon was on the menu. In between trips to the fridge, I turned the oven to 500°F, cleaned and sliced a few potatoes, unwrapped and patted dry 2 salmon fillets, and lined a baking sheet with parchment. Into the fridge the groceries went. Into the oven the potatoes went (thanks, Jess, for reminding me how to roast them!). Onto the computer I went. Tired of my en papillote in aluminum foil method, I sought inspiration for dinner. A quick search – “salmon lemon dill” – did the trick.

The music began. I gingerly approached with a bouquet of dill that he grabbed from my fist and twirled into a fine paste with a clove of garlic. He spun around with the olive oil, but sputtered when I introduced him to lemon juice and zest. The music played on and I gave him a moment to catch his breath.

Seeing that the potatoes were almost done, crisping and blistering on one side of the parchment, I dropped the oven down to 400°F and cuddled the salmon onto the other side.

A few pieces of bread perked him up, but soon his turns slowed and he made a graceful bow and exit. The music played on.

Ten minutes later, I spooned his inheritance on the salmon and sat down to eat.

Salmon with lemon dill pesto

– 1/2 pound salmon

– 1/2 C dill fronds and stems

– 1-2 cloves garlic

– 3-4 T olive oil

– juice and zest of one lemon

– 1-2 slices of bread (I used half a pita)

– salt and pepper

Roast salmon. Preheat oven to 400ºF. Rinse salmon fillets and pat dry. Season with salt and pepper and bake on parchment for 10-12 minutes until opaque.

Make pesto. In food-processor, puree dill and garlic. Add olive oil and lemon juice and zest and continue to pulse. Soak bread in water until mushy. Squeeze out most of the water and add bread to the dill mix. Puree until smooth. Add salt and pepper to taste.